An easy recipe with the most loved Italian cheese: Parmesan

Savoury artisanal ice creams are becoming more and more popular in Italy where in the best, innovative Italian ‘gelaterie’ you can find basil, lavender and camomile, sunflower seed or even Gorgonzola gelato alongside stracciatella and pistachio.

Salty parmesan cheese and double cream is definitely an interesting combination and will certainly get your guests talking!

Parmesan ice cream can be served either at the beginning of the meal as an antipasto – perhaps accompanied by thin slices of Parma ham or with crostini or parmesan crisps and drizzled with a good balsamic vinegar – or as a not-too-sweet dessert.

The Italian recipe uses ‘panna’ a lighter, less sweet cream and includes cane sugar. We have omitted the sugar and have used double cream.

Ingredients for 4 people

500ml double cream

120g finely grated parmesan (Parmigiano Reggiano if possible)


Heat up the cream in a pan.

Remove from the heat and add the parmesan, stirring well until the cheese has completely melted.

Leave the mixture to rest in the coldest part of your fridge for 5 hours, then keep it in the freezer for the same amount of time.

Refrigerate again for 1 hour before serving.

Have you tried parmesan gelato? What did you think? Tell us about your favourite unusual flavours!